Use any basic crepe recipe, I used one from the “Joy of Cooking” and substituted Healthy Whole Grain Spelt Flour for the regular White Flour.

The crepes can be made one day in advance and layered between sheets of parchment paper to preserve the freshness. Serve this special brunch with a nice Clif Family Winery Gewürztraminer.

Ingredients:

8 Premade Crepes

8 oz. asparagus tips sliced in 2 inch pieces, cut on the diagonal

8 oz. Shitake Mushrooms, sliced

2 oz. Crème Fraiche

8 oz. of Triple Cream Brie

1 Tbsp. butter, more if you like more richness

1 Tbsp. Clif Winery Extra Virgin Olive Oil

Preparation:

Preheat oven to 350F

Start assembling the ingredients to fill and garnish your premade crepes. The asparagus tips should be blanched in boiling salted water for 3 minutes. Place on a plate to cool. Meanwhile, melt the one tablespoon of butter with one tablespoon of olive oil. Sautee the shitake mushrooms for about 10 minutes or until a nice golden brown on the edges. Slice a triple cream brie in 1/4 inch slices.

Take each crepe and fill with the asparagus, shitake mushrooms, 1 oz. of sliced brie cheese and garnish with the fresh chives.

Roll and place on a plate and into the oven for 10 minutes, just long enough for the cheese to melt.

Remove from the oven and drizzle the Crème Fraiche on top and garnish with additional asparagus, mushrooms and chives.